Tilapia Escabeche

You will LOVE this!!  Easy, tasty and good for you too!

Ingredients:

2 lemons
4 skinless tilapia fillets
2 different colored bell peppers, cut into 2-inch strips
3 garlic cloves, cut into thin slivers
1 (16 oz) jar salsa (Best to use:  Amy's Organic Medium Salsa or Frontera Chunky Medium Salsa)
3/4 cup orange juice
1/4 cup honey

Directions:

Grate one teaspoon of the zest from one lemon and squeeze 2 tablespoons of juice.  Cut the remaining lemon into 4 slices.  Set aside.

Spray a large nonstick skillet with nonstick spray and set over medium heat.  Add the fillets and cook until opaque in the center, 2-3 minutes on each side.  Transfer to a plate.

Add the bell peppers and garlic to the skillet; cook, stirring frequently until the bell peppers are crisp-tender, about 5 minutes.  Stir in the salsa, orange juice, honey,  and the reserved lemon zest and juice.  Bring to a simmer.  Cook, stirring occasionally until the bell peppers are just tender, about 5 minutes.  Add the fillets and spoon the vegetables and sauce over the top.  Cook until the fillets are heated through, about 2 minutes longer.  Serve at once with lemon wedges.  Serve over brown rice.

Brown Rice:

3 cups water
1 1/2 cups brown rice

Bake in oven at 350 for 1 hour 15 minutes.

Weight Watchers Shortcuts Cookbook